How to make coconut cookies at home. Coconut cookies: recipes

Recipe 1, simple: delicious coconut cookies

Very tender cookies with coconut flakes. Crispy on the outside, soft and flavorful on the inside. Coconut cookies are prepared instantly (in the oven or in the microwave) and eaten even faster!

• Eggs - 1-2 pcs. (depending on size)
• Sugar - 150 g
• Coconut flakes - 150 g

How to make coconut cookies: Mix sugar and egg.

Beat with a fork or whisk. And best of all, use a mixer. It is desirable that the sugar is completely dissolved.

Add coconut flakes.

To stir thoroughly. The coconut cookie dough should be thick enough to form with your hands. If necessary, add more coconut flakes.

Turn on the oven (preheat to 190 degrees). Line a baking sheet with parchment paper.

Form cookies with wet hands. I shaped the cookies into pyramid shapes.

Place the baking sheet in the upper part of the oven. For a more even distribution of heat, you can place an additional baking sheet underneath.

Bake coconut cookies for about 15-20 minutes at 180-200 degrees until golden brown (start monitoring the cookies after about ten minutes, everyone’s oven is different). Cool the coconut cookies in the oven.

These cookies can also be prepared in the microwave. To do this, place the formed cookies on parchment paper. You can bake coconut cookies in the microwave or in the grill mode for 5-6 minutes.

Coconut Cookies Recipe

1. Combine butter at room temperature with sugar. Grind sugar with butter. It is best to replace sugar with powdered sugar, this will allow the sugar and butter to mix much faster. And the cookies will be much softer and more crumbly.
2. Grind sugar with butter and add eggs. If you are preparing a double portion, it is better to beat in the eggs one at a time. Beat in the egg, mix it well with the butter, and then add the second egg.
3. Mix the egg and butter mixture well. For convenience, you can use a mixer.
4. Add coconut flakes to egg mixture.
5. Mix the coconut and egg mixture well. If you have time, you can let the dough sit for a while (10-20 minutes) so that the coconut flakes soak better.
6. Add slaked soda to the dough (quench the soda with lemon juice or vinegar). If you want to add baking powder instead of soda, then it is better to add it to the flour and mix.
7. Add sifted wheat flour to the dough. I used regular high quality flour, I needed 4 tbsp. l. with a good slide. But a lot depends on the quality of the flour. If you take bread flour, then 3 tbsp may be enough for you. l. So it's better to add 3 tbsp first. l., and only then, if necessary, add another spoon.
8. Stir the flour. You should get a heterogeneous, loose dough, it will be soft and sticky.
9. Use a teaspoon to separate small pieces of dough and roll it into a flat cake. You can take any amount of dough and give it any shape. You can make cookies round, square, oval, triangular...
10. Here's a side view of the cookies.
11. Place the cookies on a parchment-lined baking sheet. If you bake cookies on a baking sheet, you need to grease it with butter.
12. Place the cookies in an oven preheated to 200º. For the first 5-7 minutes we bake the cookies at 190º-200º, and then you can reduce the temperature to 170º and bake for another 10-15 minutes.

    Everyone has a different oven, so I advise you to look at the cookies. If you like dry-dry cookies, then you can bake the cookies for the first 5 minutes at 200º, and then at 160º-170º until the cookies are dry to the desired state.

Bon appetit!

Quick coconut cookies without flour

The absence of gluten in coconut flour makes it a valuable food product that can be used in cooking, for example, in baking.

recipe for coconut cookies without flour

Ingredients:

• Coconut flakes 250 gr.
• Sugar 150 gr.
• Chicken egg 3 pieces

General information:

• Cooking time: 50 minutes;
• Number of servings 4.

1. Beat the eggs with sugar until completely dissolved. Add coconut flakes and mix thoroughly. You can add vanilla if you wish.
2. Line a baking sheet with parchment. Spoon the mixture onto a baking sheet.
3. Bake in an oven preheated to 160–170 degrees for 20–25 minutes. Enjoy your tea!

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Coconut chocolate cookies

YouTube channel Sana Channel

Ingredients

For cream:

• 3 egg yolks;
• 50 g sugar;
• 10 g vanilla sugar;
• 20 g flour;
• 200 ml milk;
• 50 g coconut flakes.

For cookies:

• 200 g butter;
• 100 g powdered sugar;
• 2 egg yolks;
• 250 g flour + for sprinkling;
• ½ teaspoon baking powder;
• 25 g cocoa powder.

Preparation

In a saucepan, whisk 3 yolks with regular and vanilla sugar and flour. Pour in hot milk and until the mixture is smooth. Place over medium heat and cook, stirring, until thickened. Remove from heat, add shavings and cool.

Using a mixer, beat softened butter and powdered sugar. Add 2 yolks and beat again until smooth. Combine flour, baking powder and cocoa. Pour into the butter mixture and knead the dough.

Flour the baking paper and shape the dough into a sausage. Wrap in paper and put in the freezer for 20 minutes.

Cut the sausage into thin slices and place on a baking sheet lined with parchment. Bake for 10 minutes at 180°C and cool completely. Spread half the cookies with coconut cream and cover with the remaining circles.

Coconut with wheat flour

Some creative takes on the classic coconut cookie use wheat flour.
It makes the dough thicker and more elastic, and the cookies are satisfying and nutritious. Ingredients:

• chicken eggs – 4 pcs;
• refined sugar – 220 g;
• coconut shavings – 280-320 g;
• first grade flour – 130 g.

Break the chicken eggs into a deep bowl; in a separate container, combine the sifted wheat flour with coconut flakes.

Then mix all ingredients with granulated sugar. To make the dough “airy” and soft, it is best to use a blender.

From the resulting mass, mold cookies into any desired shape, place them on a baking sheet with a sheet of parchment and bake for 12-15 minutes at 180°.

Golden and fragrant cookies can be sprinkled with powdered sugar and served with tea.

Recipe 5: Chickpea flour cookies with coconut flakes

Such cookies are not only mega-healthy, but also nutritious, original and appetizing. Due to the fact that the recipe includes fresh apple puree, vegetable oil and coconut flakes, these cookies can easily be consumed by vegans and fasting people. It can also be given to even little fidgets without fear.

To improve, change or enrich the taste of the dessert, you can complement it at your discretion. Instead of an apple, add chopped banana or sprinkle poppy seeds on the top of each cookie. This way you will create unique and highly nutritious sweets every time.

Yellow bean flour gives the cookies an interesting nutty flavor. If you don't have such a product on hand, make it yourself using a powerful kitchen gadget. For this you will need Indian beans and an electric coffee grinder. After grinding high-quality grains in a coffee grinder and sifting through a sieve several times (to remove large segments), you can add natural chickpea flour to the preparation.

The wheat flour in the recipe can be replaced with a mixture of equal amounts of corn and rice flour. These cookies are suitable even for those on a gluten-free diet.

• flour (160 grams);
• baking powder or soda with vinegar (1 tsp);
• water (100 grams);
• sugar (60-70 grams);
• chickpea flour (100 grams);
• coconut shavings (30 grams);
• apple (1 pc.);
• butter (3 tbsp).

Combine white and chickpea flour in a container.

Add the recommended amount of coconut flakes and granulated sugar.

Add carefully chopped fresh fruit and soda.

Pour in neutral vegetable oil and water.

We combine all the products until the chickpea cookie dough has a uniform texture.

We form chickpea cookies using any method convenient for us and place them on the mold.

We send the mass to the oven (180 degrees). We wait 27-32 minutes. Once the sweetness has acquired a creamy hue, serve chickpea cookies with coconut at any time.

Belgian soft cookie recipe

The cookies are very simple with an extraordinary taste.

For tender Belgian coconut cookies you need to take:

• 3 chicken egg whites;
• 135 g granulated sugar;
• 50 g liquid bee honey;
• 3 g table salt;
• 2 g vanilla powder;
• 150 g coconut flakes;
• 150 g flour.

Instructions for kneading dough and baking cookies:

1. We begin to beat the whites with a pinch of salt at medium mixer speed, when the mass foams well, switch to high speed and gradually add all the sugar. The result should be a very stable foam and strong peaks.
2. Without stopping the mixer, pour honey into the whites, add vanilla and bring everything to a homogeneous, smooth texture. If the honey is candied, then it must be melted in a steam bath or in a microwave oven and cooled to room temperature.
3. Now all that remains is to add coconut and flour into the dough. They should be mixed in one by one with gentle movements from top to bottom with a silicone spatula so that the protein airiness does not evaporate.
4. Place the container with the dough in the refrigerator for a quarter of an hour, after covering it with cling film on top, after which it will be easier to work with the dough.
5. With hands dipped in cold water, form the chilled dough into balls no larger than a walnut. If desired, you can hide a nut (almond or hazelnut) in each ball.
6. Place the formed cookies on a parchment-lined baking sheet at a considerable distance from each other. Bake for half an hour at 150 degrees until a beautiful golden color.
7. Place the finished hot cookies on a wire rack, sprinkle with powdered sugar and cool.

Delicious recipe: cookies through a meat grinder

Keto Coconut Cookies recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Kokosanka Keto Cookies”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Kokosanka Keto Cookies is 500.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Recipe 6: Coconut flour cookies with honey

• Coconut flour - ¾ cup
• Sea salt - a pinch
• Coconut oil - ½ cup
• Coconut or any other milk - 1 cup
• Eggs - 5 pcs.
• Vanilla sugar - 1 tsp.
• Stevia – 3 sachets
• Honey - 1 tbsp.

Melt coconut oil (you can use butter) and pour it into a bowl for kneading dough.

Add milk and eggs. If the recipe uses coconut oil, then the milk must be added warm. Otherwise, the oil will harden and float in pieces. Mix everything.

Add stevia and honey. You can do without stevia.

Add coconut flour and salt. Mix well. Since coconut flour is made from coconut, I think you can make this flour at home. To do this, you just need to grind the coconut flakes in a coffee grinder until it becomes flour (but this is just thinking out loud. Not tried in practice).

Divide the liquid dough into molds or simply spoon onto a lined baking sheet.

Bake in a preheated oven for 20 minutes. Heat to 180-200 gr.

Chill and enjoy! It turns out something similar to coconut cookies, only more tender.

Cookies "Coconuts". Recipe with photo

As mentioned above, baked goods are prepared both with and without wheat flour. Some housewives replace it with starch, while others manage to do without it. The required ingredients are chicken eggs, sugar and coconut flakes. In addition, you can use nuts (walnuts, almonds, hazelnuts), chocolate or cocoa. In any case, you will get tender, crumbly and incredibly aromatic Kokosanka cookies. The calorie content of this dessert, despite the absence of any fat in the composition, will be quite high. After all, the main ingredient - coconut flakes - contains more than 400 kcal per 100 grams.

Recipe 7: Crispy Coconut Chocolate Cookies

Coconut cookies are a godsend for those who love delicious original cookies. Crispy on the outside, soft and flavorful on the inside. Children will be delighted with the delicious taste of aromatic cookies. These cookies will decorate any tea table.

• 150 gr. - torment
• 0.5 tsp - baking powder
• ¼ tsp. - salt
• 60 gr. - butter at room temperature
• 100 gr. - sugar - in the dough + 30 gr. sugar - for rolling cookies
• 1 piece - large egg (56 g) at room temperature
• 2 tbsp. - coconut flakes with a slide
• 1 piece - thin waffle cake
• 20 - 30 gr. - chocolate
• 2-3 tbsp. - milk
• 1 tsp - confectionery topping

Preheat the oven to 180°C. Line a baking sheet with parchment paper or a silicone baking mat. No need to lubricate with oil! Set the baking sheet aside, or better yet, in the cold, for example on the balcony. Mix sifted flour, baking powder and salt.

Cream soft butter and sugar in a large bowl.

Add the egg and coconut, stir with a whisk until the dough is smooth.

Add 1 tbsp to the liquid mixture. l. flour mixture. Knead the dough until it comes together.

Divide the dough into 16 pieces and roll each into a ball. Dip the top of the ball into coarse granulated sugar.

Place the balls on a baking sheet. Lightly and gently press each ball with the bottom of the glass.

Grind 1 waffle cake.

Dip or 0.5 tsp. Place wafer crumbs on each piece. It is best to take waffles that melt when heated, then an airy, bubbly crust will form on top of the cookies. I couldn’t find such a waffle and I have a waffle for a cake. It still turned out delicious!

Bake cookies for 10-15 minutes. The cookies will be light, soft and after 12-15 minutes you can check the readiness with a dry “match”. No need to overdry! Let the cookies cool down and remove from the baking sheet.

In a small bowl or saucepan, bring the milk to a boil and remove from heat. Melt small chocolate chunks in milk. Then transfer the chocolate mixture into a small food bag. If the chocolate has cooled down, heat the water and lower the bag of chocolate for 1 minute. We pierce the bag with a needle or a thin paper clip and decorate the cookies with chocolate.

Sprinkle cookies with confectionery sprinkles. If your chocolate mixture has cooled down again, reheat it in hot water. The chocolate will not release without pressing on the bag, so feel free to warm it up. Let the chocolate cool and serve the cookies. Cookies will stay fresh in an airtight container at room temperature for 4-5 days. Enjoy your tea!

Delicious coconuts with chocolate

Fragrant coconut cookies combined with chocolate are an incredibly tasty and aromatic delicacy that literally melts in your mouth.
To prepare it, you can use special confectionery chocolate drops or grated chocolate bars. Ingredients:

• first grade flour - 4 tbsp. l;
• coconut flakes – 280 g;
• chicken eggs – 3-4 pcs;
• granulated sugar – 200 g;
• chocolate drops - at your discretion.

Mix eggs with granulated sugar and beat with a blender until foamy.

Pour pre-sifted flour and coconut into the mixture and knead well with a spoon into a firm and elastic dough. After this, cool it for 40-45 minutes in the refrigerator.

Wet your palms with cool water and form small round cakes. Place a chocolate drop or sprinkle with grated chocolate in the center of each piece, then place them on a baking sheet lined with a sheet of baking parchment.

Place the coconuts in the oven for 22-24 minutes, until golden brown.

Recipe 8: cottage cheese-coconut cookies (with photo)

For those who don’t like cottage cheese, you can make delicious cottage cheese-coconut cookies. The curd dough turns out tender and soft, and the cookies can be made thin and crispy or more voluminous and soft, airy inside according to your wishes. For special fans of coconut flakes, you can add more of it to make it feel better. However, don’t expect a strong coconut taste - after all, the shavings also serve another function. It is thanks to her that the cookies turn out so “breathable”.

• sugar – 200 g
• cottage cheese – 400 g
• coconut flakes – 100 g
• wheat flour – 0.5 kg
• soda – 2 tsp.
• chicken eggs – 2 pcs.
• vanillin – 2 pinches
• butter – 200 g.

Remove the butter from the refrigerator in advance and let it melt a little. Then add it to the bowl with the eggs and sugar, beat with a mixer until fluffy - just a minute or two.

The mixture of eggs, sugar and butter should be homogeneous.

Mix cottage cheese with dry ingredients in another bowl: flour, soda, coconut, vanilla or vanilla sugar (you can add more, 5 g).

Grind the contents of the bowl into fine crumbs - it is more convenient to do this with your hands.

Start mixing the butter mixture with the dry ingredients. Knead the dough first with a spoon and then with your hands. If necessary, you can add a little flour. Also sprinkle your hands with flour to reduce stickiness.

You should have a dense, elastic ball of dough. Cover the bowl with the dough with film and place it in the refrigerator for an hour and a half. This amount of dough is enough for 4 trays of cookies, although this also depends on the thickness of the cookies.

Separate a portion of the curd dough and roll it out on a board to the desired thickness. Using a mold, cut out the blanks.

Line a baking sheet with parchment and grease it with a piece of butter. Do not place the pieces too close to each other, as during baking they will increase somewhat in size and may stick together and become deformed.

Bake in the oven at 180 degrees for 20-25 minutes (depending on the oven).

Curd-coconut cookies are ready. Let it cool and you can try it. Before serving, you can sprinkle the cookies with powdered sugar.

Coconut cookies with lemon cream

tasteofhome.com

Ingredients

For cookies:

• 200 g butter + for greasing;
• 100 g sugar + for sprinkling;
• a little vanilla extract;
• 250 g flour + for sprinkling;
• 1 egg white;
• 50 g coconut flakes.

For cream:

• 70 g sugar;
• 4½ teaspoons cornstarch;
• 180 ml water;
• 1 egg yolk;
• 3 tablespoons butter;
• 2 tablespoons lemon juice.

Preparation

Using a mixer, beat the butter with sugar and vanilla extract. Without stopping, gradually add the sifted flour. Knead into a homogeneous dough.

Dust the work surface with flour, divide the dough in half and roll out into thin sheets. Cut them out into cookies. Make small holes in half of the pieces.

Grease a baking sheet and place cookies 2-3 cm apart. Beat the egg white a little, coat the holey cookies with it and sprinkle with shavings and sugar. Bake for 8–10 minutes at 180°C, then cool.

Meanwhile, make the cream. Combine sugar and starch in a saucepan, add water and bring until smooth. Cook over medium-high heat, stirring occasionally, until the mixture thickens and begins to bubble. Reduce heat and cook for another 2 minutes.

Combine a little mixture with the raw yolk and add the mixture to the pan, stirring constantly. Bring to a boil and cook for another 2 minutes. Remove from heat and add softened butter and lemon juice.

Cool the cream, brush the whole cookie with it and cover with the other half with the hole.

How to cook with coconut flakes?

Coconut flakes can be not only the basis of baked goods, but also an addition, like chocolate and nuts, giving the dough a special structure.

To make these cookies you will need:

• 100 g butter;
• 3 eggs;
• 360 g brown (can be replaced with white) sugar;
• 200 g chocolate;
• 40 g coconut flakes;
• 90 g of any nuts;
• 5 g baking powder;
• 5 ml vanillin extract (you can use powder or sugar);
• 3 g salt;
• 320 g flour.

Prepare cookies with coconut flakes as follows:

1. First combine the sifted flour, salt, baking powder. The last ingredients should be evenly distributed in the flour.
2. In another container, prepare a mixture of coconut flakes, chopped nuts and chopped chocolate into small pieces.
3. Grease a rectangular baking dish with high sides with oil, and turn on the oven to preheat to 180 degrees.
4. Using a mixer, beat together butter, sugar, eggs and vanilla extract. Then gradually add the flour components into this mixture and stir in the shavings with nuts and chocolate.
5. Place the resulting dough in an even layer in the mold and place in the oven for 20-25 minutes. Cut the completely cooled cookies into squares.